Pomegranate Orange Tart With Pistachio Shortbread Crust
photo by agileangus
- Ready In:
- 4hrs
- Ingredients:
- 20
- Serves:
-
8
ingredients
- 1⁄4 cup minced dry roasted unsalted pistachios
- 1 cup all-purpose flour
- 1⁄4 cup powdered sugar
- 1⁄4 teaspoon salt
- 5 tablespoons chilled butter, cut into small pieces
- 2 tablespoons canola oil
- cooking spray, with flour
- 1⁄2 cup blueberries (fresh or frozen or thawed)
- 2 cups pomegranate juice
- 1⁄3 cup granulated sugar
- 3 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon grated orange rind
- 3 large egg whites
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon cream of tartar
- 1⁄8 teaspoon salt
- 3⁄4 cup granulated sugar
- 1⁄3 cup water
- 1⁄2 cup pomegranate arils
directions
- Preheat oven to 350.
- Place pistachios in a food processor. Process until almost ground. Add flour, powdered sugar and 1/4 teaspoon salt to processor. Pulse to combine. Add butter. Drizzle with oil. Pulse until mixture resembles coarse meal. It will be slightly "sandy".
- Press mixture into bottom and up sides of a 9 inch removable bottom tart pan coated with baking spray. Bake at 350 degrees for 25 to 30 minutes or until golden. Cool completely.
- Place blueberries in a medium saucepan. Mash with a potato masher. Add juice, 1/3 cup sugar, and cornstarch, stirring with a whisk. Bring to a low boil over medium high heat, stirring frequently. Reduce heat; simmer 1 minute or until thickened, stirring constantly.
- Place egg yolks in a medium bowl. Add 1/2 cup hot juice mixture to yolks, stirring with a whisk. Pour egg mixture into pan, bring to a boil over medium low heat. Cook 1 minute or until bubbly and thick, stirring constantly.
- Remove from heat. Strain through a sieve into a bowl. Stir in rind.
- Place bowl in a larger ice-filled bowl for 20 minutes or until cooled, stirring occasionally. Pour mixture into crust. Cover and chill 3 hours or until set.
- Place egg whites in a large bowl. Add vanilla, cream of tartar, and 1/8 teaspoons salt. Beat with mixer at high speed until soft peaks form.
- Combine 3/4 cup sugar and 1/3 cup water in a saucepan. Bring to a boil. Cook, without stirring, until a candy thermometer registers 250.
- Gradually pour hot sugar syrup in a thin stream over egg whites, beating a medium-low speed, then at high speed until stiff peaks form.
- Spread meringue over tart. Garnish with pomegranate arils.
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RECIPE SUBMITTED BY
agileangus
Phoenix, 0